If you like it, save it!

If you like something…

If the French answer to "how to make anything taste better" is butter, the Italian answer is Parmigiano-Reggiano (a.k.a. good ol' Parmesan cheese) in every possible way: Toast? Parm! Pasta? Parm! Soup? Parmesan broth, made by simmering those rinds—or a sprinkling, or shavings, or all of it. On its own, in fat chunks, it's an instant appetizer. With anything else, it's a salty, thrumming harmony.

And we're devoting our latest contest to it entirely. What are your favorite ways to cook with Parmesan? What are the recipes that bring it to the fore?